KEEPERS

These old faves and hidden gems are worth adding to your recipe box. In this issue: recipes just right for Easter and Mother's Day celebrations and making weekday dinners feel special.

- BY CAITLYN DIIMIG, RD

Asparagus ends can be woody and inedible.

Trim them off with a knife, or remove them by bending the lower part of the stalk; the ends will snap off where it's tough.

Roasted Asparagus with Balsamic Butter

HANDS-ON 5 MIN TOTAL 15 MIN SERVES 4 SUBMITTED BY CAE

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• 1 lb. fresh asparagus, trimmed

• ¼ tsp. salt

• 2 Tbsp. butter

• 1 Tbsp. less-sodium soy sauce

• 1 tsp. balsamic vinegar

• ⅛ tsp. cracked black pepper

1. Preheat oven to 400°F. Arrange asparagus on a 10x15-inch rimmed baking sheet. Coat asparagus with cooking spray and sprinkle with salt. Roast until tender, 10 to 12 minutes.

2. Meanwhile, melt butter in a small saucepan over medium heat. Remove from heat and stir in soy sauce and vinegar. (Sauce may appear separated.)

3. Pour sauce over roasted asparagus. Transfer to a serving dish. Sprinkle with pepper.

QUICK VEGETARIAN

PER ABOUT 6 SPEARS: 68 CAL; 6G FAT (4G SAT); 2G PRO; 3G CARB (OG FIBER, 2G SUGARS); 334MG SODIUM

Crunchy Pecorino Baked Cod

HANDS-ON 15 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY DIANA MOUTSOPOULOS

Replace deep-fried fish with fillets generously topped with cheesy bread crumbs for a healthier take on the pub food staple.

• 4 (5- to 7-oz.) cod fillets

• 1/4 tsp. black pepper

• 1/2 cup panko bread crumbs

• 1/2 cup grated Pecorino Romano cheese (2 oz.)

• 2 Tbsp. mayonnaise

• 1 Tbsp. butter, softened